The Baked and Gratin Mussels are a really tasty recipe made with few ingredients and very simple to make. I usually serve them as a hot appetizer at the table, or cold at a buffet. In this case I prepared them plain, but you can also opt for the rosy version by adding just a little tomato pulp. If you want to enhance their flavor, you can pour one or two tablespoons of white wine when you boil them. However, I can assure you they are delicious even without it. During their boiling, the lid must remain closed, because in this way the process of opening the mollusk will be faster. In fact, thanks to the heat, that sort of nerve that keeps them closed retracts and opens them.
If you like mussels, then you can’t miss the following recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs mussels
- 2 cloves garlic
- 4 sprigs parsley
- 3 tbsps extra virgin olive oil
Tools
- Saucepans
- 1 Bowl
- 1 Knife
- 1 Baking pan
- 1 Parchment paper
How to prepare Baked and Gratin Mussels
Take one mussel at a time, look for the string coming out and pull it away. Gradually place them in a bowl full of water, and then position yourself over the sink. At this point, use a small knife to scrape off all the shell encrustations and rinse them.
Dry them well by blotting them with paper towels or a cloth, and place them in a saucepan. Cover with a lid and boil on high heat for about 5 minutes, just enough time for them to open because they will finish cooking in the oven.
Prepare a mixture of parsley and garlic, and place it in a plate or a bowl. Add the breadcrumbs, olive oil, and mix.
With a spoon or a teaspoon, distribute the gratin mixture on each mussel, without overdoing it, otherwise, they will taste just of filling. Gradually place them in a baking pan lined with parchment paper.
Finally, bake in a preheated oven at 350°F, and let them cook for 10 minutes, or until golden brown.
You can serve your Baked and Gratin Mussels either very hot or at room temperature, as they will still be delicious.
Tips and Variations
You can store the mussels with their gratin either before or after baking them, but in an airtight container.
I suggest using a glass or ceramic one.
You can also freeze them before baking, and put them directly in the oven while frozen. It will definitely take longer to cook them, but the result will remain the same.
A variation to this recipe could be tomato, which would make them more rosy; even ready-made tomato pulp is fine, but do not overdo it.
